gets a one page feature in this month's edition of Beer Advocate Magazine. It offers a brief view into his philosophy on food and beer and includes his recipe for Boneyard Bistro Porter Steak Marinade.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.